When the Johnson family began roasting coffee in the early 1900's, neither the mechanical blender, the liquid cooled roaster, nor the foil-sealed packaging machine which ensure total freshness for ground coffee, had been invented!
Technology has improved enormously, yet the basic principles first employed are still very much in evidence, because the driving desire has not changed - the desire to produce coffee of true excellence founded on a passion for a real coffee drinking experience.
Now based in County Antrim, Northern Ireland, the Johnson family import only the highest grades of pure Arabica coffees from around the globe. The smoothness of Colombia, the rich bite of Kenya, the individuality of Mocha and Java, the extravagance of Blue Mountain... From their raw state, coffees are blended and roasted on a daily basis before being packed to meet the exact needs of the caterer (either pre ground or whole bean), and in two pack sizes for the retail trade. In addition to the Johnsons brand, the company also blend and roast Bellagio bean coffee for the foodservice espresso sector.
A daily delivery service is supported by two factory trained machine engineers and a team of sales professionals who ensure the final product is brewed correctly within the foodservice arena.
Blends, the combining of different single origin coffees to create balanced and rounded coffees for all occasions and tastes. At Johnsons Coffee single origin coffees are roasted and sold, such as Colombian Excelso, Costa Rica Tarazu, Sumatra Lingtung and Guatemala Huehuetenango; but in addition coffees are blended with the standard range shown here.
Click on each blend on the left to see what makes each one unique.
However, it does not end there. At the Lisburn roastery is to be found both a cupping room and experienced blending team who can develop blends to suit the individual tastes and needs of the restaurateur. The possibilities are endless as, not only are the comprehensive range of origin coffees used in existing blends available, but also other coffees which may be imported from various coffee estates worldwide.
Beans carefully selected for their flavour, aroma and low acid content, freshly roasted and ground immediately before brewing.
Machines meticulously clean and maintained, brewing at 8.5bar pressure and 86 degrees in the cup with a brewing time of 25 seconds for an espresso shot.
Persons - the skill of the barista determines if quality beans brewed through a perfect machine result in great espresso. Correct dosing, tamping, pre brewing and extraction all effect the shot, a good barista never rushes what is a labour of love for a skilled master of his craft.
Based at Lisburn is the Johnsons Espresso Academy. Established in 1997 after various trips to Milan (the home of espresso) plus the completion of both the Coffee Trade Federation and British Beverage Association training seminars (Johnsons staff achieving the top exam scores at both), the academy majors on espresso technique while also covering other methods of preparation.
The espresso academy can turn a novice espresso maker into an accomplished barista over a two day period. As well as briefing on coffee and espresso history and culture, students are also given a roasting demonstration before the training begins in earnest. The espresso training includes machine specification and setting, coffee grinding, dosing, tamping and brewing with the end result being students capable of extracting the perfect espresso shot after shot. In addition, milk texturing is taught which forms the basis for a plethora of speciality coffee drinks. Finally, students are shown how to maintain clean machinery and remove old coffee oils, the major cause of bitter espresso.
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